This Spicy Brazilian Coconut Chicken is a lively dish that packs a punch! With juicy chicken pieces cooked in creamy coconut milk and loaded with spices, it’s a taste of Brazil right at home.
You can serve it with rice or crusty bread to soak up all the yummy sauce. Trust me, once you try it, you’ll be craving more! 🌶️🥥 Who knew chicken could be this exciting?
Key Ingredients & Substitutions
Chicken: I recommend using chicken thighs or drumsticks for more flavor and tenderness. If you prefer a leaner option, feel free to use boneless, skinless chicken breasts. Just adjust the cooking time as they can cook faster.
Chili Peppers: Fresh red chili peppers add heat, but if they’re too spicy for you, switch to a milder pepper like a bell pepper or use just a pinch of red pepper flakes.
Coconut Milk: This is what makes the dish creamy! If you want a lighter version, use light coconut milk. In a pinch, you can substitute it with heavy cream, but it will change the taste slightly.
Fresh Herbs: Fresh cilantro or parsley adds a nice touch at the end. If you’re not a fan, try fresh basil or omit it altogether. Dried herbs can be used, but fresh is best for flavor.
How Do I Make Sure the Chicken Stays Tender and Juicy?
Cooking chicken perfectly comes down to temperature and timing. Here are some key steps:
- Start by searing the chicken on medium-high heat. This locks in juices and gives it a nice color.
- Once browned, keep the heat lower when you add the liquids. This gentle simmer allows the chicken to cook through without drying out.
- Cover the pan while it cooks. This helps retain moisture and steams the chicken as it cooks.
After cooking, letting the chicken rest for a few minutes before serving helps keep it juicy. Enjoy!
Spicy Brazilian Coconut Chicken Recipe
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (900g) chicken thighs or drumsticks, skin-on and bone-in
- 2 tablespoons olive oil
For the Flavor Base:
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-2 fresh red chili peppers (like dedo de moça or finger chili), finely chopped (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
For the Sauce:
- 1 (14 oz/400 ml) can coconut milk
- 1/2 cup chicken broth or water
- 1 bell pepper (red or yellow), sliced
For Serving:
- Juice of 1 lime
- Fresh cilantro or parsley, chopped, for garnish
- Optional: toasted coconut flakes for garnish
How Much Time Will You Need?
This recipe will take approximately 15 minutes to prep and about 30 minutes to cook. With a total time of around 45 minutes, you’ll be serving up a delicious, aromatic meal in no time!
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by heating the olive oil in a large skillet or deep pan over medium-high heat. While it’s heating, season your chicken pieces with salt, black pepper, smoked paprika, ground cumin, and dried oregano so they’re flavorful all around.
Once the oil is hot, carefully add the chicken to the pan. Brown the chicken on all sides until golden, which should take about 5-7 minutes. It’s helpful to not overcrowd the pan; you want the chicken to sear nicely. Once browned, remove the chicken and set it aside on a plate.
2. Create the Flavor Base:
In the same pan, add the chopped onion, minced garlic, and finely chopped chili peppers. Sauté them for about 3-4 minutes until the onions turn translucent and fragrant. This step builds a fantastic base of flavor for your dish!
3. Combine the Ingredients:
Now, return the browned chicken to the pan. Toss in the sliced bell peppers. Pour in the coconut milk and chicken broth (or water), giving it a gentle stir to combine everything.
4. Simmer and Cook:
Bring the mixture to a gentle simmer. Lower the heat, cover the pan, and let it cook for 25-30 minutes. This allows the chicken to soak up all those yummy flavors and become tender.
5. Add the Finishing Touches:
Once the chicken is cooked through, squeeze in the fresh lime juice and stir. Taste the sauce and adjust the seasoning with more salt or pepper if desired.
6. Serve and Enjoy:
Garnish your dish with chopped cilantro or parsley, and sprinkle some toasted coconut flakes on top if you’re feeling fancy! Serve it hot with steamed white rice or crusty bread to soak up all that flavorful sauce.
Enjoy your flavorful, creamy, and spicy Brazilian coconut chicken! Your taste buds are in for a treat!
FAQ for Spicy Brazilian Coconut Chicken
Can I Use Different Cuts of Chicken?
Absolutely! While thighs and drumsticks are recommended for their flavor and tenderness, you can use bone-in chicken breasts as well. Just be mindful that breast meat may cook faster, so check for doneness a bit earlier.
What Can I Substitute for Coconut Milk?
If you’re looking for a substitute, heavy cream can be used, but it will give a different texture and taste. For a lighter option, you can try light coconut milk or even a non-dairy milk like almond milk, though it will stray from the original flavor.
How Can I Adjust the Spice Level?
To make the dish milder, you can reduce the number of chili peppers or opt for a milder variety, like bell peppers. Alternatively, you can serve the chili on the side for those who enjoy more heat!
Can I Make This Recipe Ahead of Time?
Yes, this dish can be prepped a day in advance! Simply follow the recipe up to the point of cooking. Store it in the fridge, and when you’re ready to eat, reheat gently on the stove over medium heat, adding extra coconut milk or broth if the sauce has thickened too much.
